
Winery Hiatus (PO)Vinho Verde
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Food and wine pairings with Vinho Verde
Pairings that work perfectly with Vinho Verde
Original food and wine pairings with Vinho Verde
The Vinho Verde of Winery Hiatus (PO) matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of natural breton lobster, leek, goat cheese and bacon quiche or preparation of the olives (black olives in brine).
Details and technical informations about Winery Hiatus (PO)'s Vinho Verde.
Discover the grape variety: Ribol
Ribol noir is a grape variety that originated in France (Languedoc). It produces a variety of grape used for wine making. However, it can also be found eating on our tables! You can find Ribol noir grown in these vineyards: South West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley, Provence & Corsica.
Last vintages of this wine
The best vintages of Vinho Verde from Winery Hiatus (PO) are 0, 2016
Informations about the Winery Hiatus (PO)
The Winery Hiatus (PO) is one of of the world's greatest estates. It offers 2 wines for sale in the of Vinho Verde to come and discover on site or to buy online.
The wine region of Vinho Verde
The wine region of Vinho Verde is located in the region of Minho of Portugal. We currently count 535 estates and châteaux in the of Vinho Verde, producing 1615 different wines in conventional, organic and biodynamic agriculture. The wines of Vinho Verde go well with generally quite well with dishes .
The wine region of Minho
Minho is Portugal's Northernmost wine region. It is known for one wine style above all others: crisp, light, white Vinho Verde, whose DOC zone covers the same territory. The Minho name is used for the area's Vinho Regional designation (similar to the French IGP). The latter's looser production laws allow more diversity in the average winery's portfolio, including red and rosé wines.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.










